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Cooking for Two
by Shady Oak Press
This salad's light, fresh vinaigrette tacks the overpowering sugariness of many purchased strawberry vinaigrettes. Make it when berries are plentiful.
2 servings


• 1/2 cup sliced strawberries
• 1 1/2 teaspoons water
• 1 1/2 teaspoons extra-virgin olive oil
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon Dijon mustard
• 1/8 teaspoon freshly ground pepper
• Dash salt
• 1 teaspoon finely chopped chives

• 1 (3/4-lb.) pork tenderloin
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper

• 2 cups baby spinach
• 1/2 cup sliced strawberries
• 1/2 ripe avocado, thinly sliced

Heat grill. Place all vinaigrette ingredients except chives in blender; blend until smooth. Stir in chives.

Sprinkle pork with 1/8 teaspoon salt and 1/8 teaspoon pepper. Oil grill grate. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 10 to 12 minutes or until internal temperature reaches 145 F, turning once. Place on platter; cover loosely with foil. Let stand 5 minutes.

Divide spinach between 2 plates; top with 1/2 cup strawberries. Drizzle each salad with 2 tablespoons of the vinaigrette. Slice pork diagonally; place on top of salads. Drizzle with additional vinaigrette; garnish with avocado.

Wine: The acid in a vinaigrette poses a challenge in choosing a wine. Try a sparkling wine, or a lighter red, such as Pinot Noir.

Per Serving: 355 calories, 17 g total fat (4 g saturated fat), 40.5 g protein, 10.5 g carbohydrate, 110 mg cholesterol, 405 mg sodium, 5.5 g fiber



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